Category Archives for BBQ Rubs

This was originally written in 2014 for my big “BBQ Made Easy” Cookbook. Much has happened since then. Hopefully, it will help put ‘All Things BBQ” into better perspective for you. Since my Food Network appearance, and with the growing international popularity of BBQ RESCUES!, this is the perfect time for an Update. And Yes, that Cookbook Project is officially back on track. Stay Tuned…

Have you ever considered where the phrase “BBQ” comes from? When you think about it, this could one of the World’s Greatest Mysteries. How did the word “BBQ” spread across the planet? Could it be that- among international languages- it is easier to say “BBQ” to describe tasty food? The all-inclusive term is used regionally around the United States, and in countries all over the world. I could write volumes to describe the million different styles of Grilling and Smoking Food. However, the most common ways food considered BBQ is prepared around the world can be put into 4 Simple Categories.

Checking out a sidewalk Mixed Grill at a BBQ Restaurant in Puerto Vallarta, Mexico.

2. BBQ Sauces– They come in a wide variety of flavors and colors all over the world. Most are commonly used to coat Grilled or Smoked foods. Many are also added to Broiled, Baked, Slow Cooked and Fried Dishes; or as Condiments (for French Fries, Baked BBQ Chicken. Fried BBQ Chicken Wings, Slow Cooker BBQ Pulled Pork, etc…)

Loved the Texas style Homemade BBQ Sauces at Bodean’s BBQ in London.

3. Grilled Foods– There are a vast array of cooking styles and techniques that people consider Grilling. From using a Griddle, to a Grill Pan, charring food in a Skillet or Wok, Stovetop and Countertop Grilling Devices. Of course, there is plenty of Outdoor Grilling with Open Flame, on a Grill or in a Pit.

Moroccan style Grilled Chicken with Couscous and all the Trimmings we had at Momo’s in London.

4. Smoked Foods– For some people, food isn’t BBQ unless it has been infused with some form of smoke flavor. This can be done with Liquid Smoke, Wood Chips, Wood Chunks or cooked in a Wood Burning Oven, Terrine or Pit.

Smoked Ribs are very popular at The Joint restaurant in New Orleans.

Of course, there are many exceptions. For some reason, when it comes to Vegetable and Seafood dishes, people tend to refer to them as “Grilled” or “Smoked”, as opposed to BBQ. This is true even when they are cooked using the same techniques as the Meats. The popular dish BBQ Shrimp in New Orleans is sautéed in a skillet and served with a pan BBQ Sauce. A big food chain in Korea is called BBQ Chicken. For them, the term “BBQ” stands for “Best of the Best Quality. While Grilled Chicken is on their Menu, the chain is best known for Fried Chicken. Go Figure…

I probably end up eating something from each of the 4 Categories of BBQ at least every week. Sometimes I get the “Quadruple BBQ Crown” all in one day. Feel free to share your Thoughts or Experiences with foods from The List. We’d be especially interested in seeing your BBQ Photos from around the world.

Until next time, Eat and Be Well.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. In May of 2015, he won Grill Master Champion on Food Network’s Cutthroat Kitchen on special BBQ episode “Grill or Be Grilled” (Season 8, Episode 3). He also recently appeared on Bravo TV, catering for the Cast of Vanderpump Rules (Season Finale). He is also author of web blogs The Adventures of Tastee BQ and BBQ Catering Confidential. His newest project BBQ RESCUES!, includes a Blog Talk Radio Show, Youtube TV Channel and Podcasts on iTunes. Email- Mick@TasteeBQ.com

With the DIY Ceramic BBQ Pot Smoker inspired by Alton Brown for my blog “The Adventures of TasteeBQ” in 2013.

No worries… Every future column is not going to be about my appearance on the Food Network. In fact, this is the first time the results are being officially announced in this Blog: I WON!!! Please allow me to “Bask in Glory” for at least a couple of weeks… Overall, not much has changed. My phone and email boxes aren’t blowing up. I am still hearing from friends who saw the “Grill or Be Grilled” episode of Cutthroat Kitchen, where I won for Grill Master last week.

I actually got to meet Los Angeles Mayor Eric Garcetti at a Retirement Party for Charley Mimms in February 2015. I was only able to hint that he should look for me on Food Network TV sometime soon.

Until I get the official Cutthroat Kitchen Grill Master Instruction Manual, guess I will just have to “Wing it”. If the title broadens my muckity-muckdom (if that’s a word?), I suppose I should try to use it to make the world a better place-at least to eat. You know, sitting down to good meal is something that I didn’t realize we take for granted. When you think about it, every time you eat is an opportunity to receive nourishment for both your body and spirit.

Greyson at home in his high chair.

This takes me to a recent opportunity that I was given to meet a very special youngster named Greyson. Even before they knew about the TV show, his parents had decided that they wanted me to do a Menu for their Thank You Picnic. It turns out that 6 month old Greyson was born with a rare medical condition called CCHS (Congenital Central Hypoventilation Syndrome). Also called “Ondine’s Curse”, it causes the body to “forget” to breathe while sleeping. He was recently released after spending the past 3 months at Children’s Hospital Los Angeles.

With Parents and Greyson being held by Auntie.

It was really nice to meet Greyson’s Family, Friends and some of the Hospital Staff who helped Greyson during his stay. The condition CCHS is considered an “orphan disease” and is the subject of an Oscar-Nominated short documentary called “Our Curse”. The CCHS Family Network estimates 1000 – 1200 diagnosed cases world-wide, however there is little funding support from government or the pharmaceutical industry. I want to personally Thank all of Greyson’s supporters who turned out for the Picnic and I hope they enjoyed the spread of Smoked Hotdogs, Burgers and Salad. It was a pleasure meeting all of you (especially my small group of Vegetarian and Gluten Free BBQ Friends).

Greyson: A Born Scholar?

As far as TV News, I had invited the local Press to attend a Food Tasting I hosted at Marconda’s Meats and Puritan Poultry (Farmer’s Market) on the same day of the original Cutthroat Kitchen airing. Despite the efforts of a Publicist, no Press attended that event or my Live Viewing Party later that night (with 50 of my closest Friends). I’d like the Thank everyone who came out to show their support. Most of my Cutthroat Kitchen Competitors (who didn’t win) got Press write-ups in their home town papers. So Los Angeles Media: It’s not too late to get the word out. Give me a call or drop me an email. Until next time, Eat and Be Well.

Grilled Flat Iron Steak and Grilled Bell Pepper Sticks from Food Tasting at Marconda’s Meats and Puritan Poultry, where they currently offering a limited number of autographed bottles of HEROIC! Rub.

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Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” He recently appeared on the Food Network for “Grill or Be Grilled” a special BBQ Edition of Cutthroat Kitchenwhere he won the Champion Title of Grill Master. Email- Mick@TasteeBQ.com

Cutthroat Kitchen contestant Chef Mick Brown gets inspiration from the latest Hollywood/Silver Lake, CA. icon- “Bates Motel”. It is actually an art project called “Projection LA” by French Artist Vincent Lamouroux. It was created to “whitewash” a neighborhood eyesore. Making the World a Better Place to See.

I didn’t know how this moment would feel or how I would work the news into my blog, so I’ll just blab it out…

Look for me (Mick Brown!) next Sunday May 31, 2015 at 7 PM (PST)/ 10 PM (EST) on a special edition of Food Network’s (FN) Cutthroat Kitchen called “Grill or Be Grilled”. I’m not at liberty to say how it came about, and (obviously) not the final results of the show, but I can shamelessly beg for your best wishes and support no matter how it goes down. What I can say is that four chefs (including yours truly) are fired up to be named Cutthroat Kitchen’s Grill Master. One chef makes a dish that almost tastes like chicken. Then somebody feels the heat while tied to a rotisserie. Finally, burgers as never before. (Episode: KT0808H). It should be fun. Read more at: http://www.foodnetwork.com/shows/cutthroat-kitchen/800-series/grill-orbe-grilled.html?oc=linkback

May 16, 2015 with On Air Personality Paul Freeman of Go Country 105 FM at American Cancer Society’s Relay for Life at the Autry Museum, Griffith Park. Website http://relay.acsevents.org/

Now, some folks who have followed me may know about my first TV exposure a few years ago by auditioning for Shark Tank (ABC TV). Let’s just say I shouldn’t have stuck my toes in those waters. Then Frankenfood on Spike TV was less than glowing. However, I did manage to star in an awesome product video produced by Beverly Boys Productions https://www.youtube.com/watch?v=DGhwatc1hMI

-May 23, 2015- Chef Mick Brown promoting Cutthroat Kitchen appearance with Cathy Kiburtz- President of GreySave at “Race to the Park” benefit for greyhounds.​ Support Greysave by visiting website http://greysave.org/

So, how will I be portrayed on Food Network? Will I get kicked off in the 1st Round? How will my hair look? Will my seriously terrific grilling skills be appreciated? Seriously, everyone who has done Reality TV knows that your image is determined in the final editing, so you never know if you’ll come out looking like the star or the goat. Whatever, look for me on Food Network’s Cutthroat Kitchen this Sunday. All I can say is, keep rooting for me!

Thanks for sticking around to read this. I hope you’ll tell every person you know (who is breathing) to watch me (Chef Mick Brown) on Food Network’s Cutthroat Kitchen next Sunday. If this is my “15 Minutes of Fame,” let’s try to make it last at least half an hour! Until next time, Eat and Be Well.

If you will be in Los Angeles this weekend, come visit and wish me luck at a special Food Tasting sponsored by California Gold BBQ Rubs from 11:00 am to 1:00 pm on Sunday May 31st (the day of the show) at Marconda’s Meats at the LA Farmer’s Market (at 3rd St. and Fairfax Ave.).

OK. Maybe you don’t own a custom built ormanufactured BBQ Smoker. Still, it can be easy to add fresh Wood Smoke flavor to your cooking at home. Smoking always adds a delicious new dimension to foods. There are literally Thousands (1000’s) of Makes, Models and Styles of BBQ Grills throughout the world. When you add in the wide variety of DIY BBQ Pits and Grill hybrids created by home GrillMasters, the number can easily be in the Millions. We see Hundreds of photos of unique, homemade BBQ Grill creations each week on Google+. Twitter, Facebook and Pinterest.

The World’s easiest way to add Smoky flavor in your home kitchen. Make a DIY Stovetop Smoker using a dedicated Pot, Foil Wood Chip Pouch and a Food Rack (not pictured). Best used gently with Pre-cooked foods.

Smoking has been used as a technique to preserve food for centuries. Along with natural Wood Smoke, cooks would also use some form of Salt or Sodium to cure meat. Of course, Salt adds plenty of flavor, but most Nutritionist’s agree that “Less is more”. That is one of the reasons I made POWER Rub with much lower amounts of Sea Salt and Brown Sugar. We decided to produce HEROIC! with No Added Salt or Sugar.

A common way to add Smoke for Charcoal Grilling. Place soaked Wood Chips or Chunks directly onto the hot coals.

When you are ready to add Smoke, here are 6 Easy Ways To Get Your BBQ “Smoke-On” at Home:

1. Outdoor Smokers or Custom Smoke Pits/ Boxes- Most common, really not too difficult to use once you get the hang of it. The more time you spend experimenting, the better you become at it.

2. Charcoal Grills- The more interior space the better, but any size will do. Whether using Wood Chips, Chunks, Pellets or Cubes- food comes out better by the use of Slow and Indirect Smoking. The technique will differ for each Grill. The best way to learn is to search “Indirect Smoking on (Add Your Model) Grill”. The internet shall reward you with a wealth of knowledge.

3. Gas/ Laser Grills- Indirect Smoking techniques differ with each model. Some have built-in smoker drawers, for others you can purchase a metal smoke box or tube. Or you could use an aluminum foil pan, or make your own foil basket (or “Hobo Pouch”). Another good occasion to search “Indirect Smoking on (Add Your Model) Grill”.

4. Electric Smokers- There is a good selection available for outdoor and indoor use. However, this category is a favorite for creative and inventive BBQ cooks all over the world. The fact is: you can use any high heat element or source to create natural wood smoke. The level/duration of smoking and chamber used makes all the difference. A good search would be “Homemade Electric Smokers”. You’ll be surprised by the DIY variety.

5. Stovetop Smoking- This technique is best used to add quick, natural Wood Smoke flavor to pre-cooked foods. Some Stovetop models are commercially available. This can be easily done DIY at home by using a dedicated Pot, Chip Pan and a Food Rack. Stovetop Tea Smoking has been used by Chefs around the world ever since stoves were invented.

6. Smoke Guns/ Countertop Chambers- These new devices are easy to use, but may be difficult to obtain for your kitchen. Each model comes with it’s own instructions. We are seeing them more and more on cooking shows. An affordable home version can’t be too far away in the future.

Indirect Smoking on DIY outdoor Electric Smoker using a Single Burner, Rack, and Pan of Wood Chips.

If you have never tried Smoking before, go ahead- try it today or the next time you cook. You don’t even need to fire up a Grill. Use the above methods to bring natural Wood Smoked flavor to everything from Chips, Nuts, to Seafood, Sausages, Hams, Turkeys and even Rotisserie Chickens. Go for it- get your “Smoke-On”! Until next time, Eat and Be Well.

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Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”. A version will also be shared on the California Gold BBQ Rubs Recipes Pages, under the New Owner’s Manual. Stay tuned, next time we will explore“Grilling vs. BBQ”.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

To get started, here are Links to few Recipes with more detailed Smoking Instructions.

Fresh Ribeye Steaks on the the Grill is what most people consider Grilling. Most wouldn’t guess they are being cooked on an indoor Grill by Gaggenau.

What is Grilling?

For most people, “Grilling” pertains to the use of an outdoor Grill. However, not all “Grilled” foods are made that way. When you see Grilled Chicken in the Freezer Department at the store, it is unlikely that any of it has seen the Outdoors or a Grill. Similarly, a great number of restaurants have Grilled Chicken and Steak on their Menus for Salads, Sides, Pizzas and Entrees. Many of them use a Grill Pan to achieve the familiar Grill Marks, while others Pan Sear, Broil, or Bake the meat.

Grilled Cat Food is more for making human mouths water, probably not of much consequence to our furry friends.

For better or worse, there are no “BBQ Police” to prevent manufacturers from even offering “Grilled” flavors of pet foods… So it seems that adding any form of Charred or Smoky flavor is enough to call a product “Grilled” nowadays. Of course, many GrillMasters shudder at the thought of this. For me, I shrug it off. Consumers are always free to pick and choose the products they want. If something labeled “Grilled” meets their satisfaction, that is what the marketplace is all about.

This indoor built-in Mesquite Charcoal Grill has been at Musso & Frank Grill in Los Angeles since 1919. It is said to be the oldest working Restaurant Grill in Hollywood.

When you see something labeled Grilled, it usually falls under one of these 10 Most Used Categories or Ways We Think of Grilling:

2. Cooked on a Flat Pan or Griddle– Most popular as the method for making Grilled Cheese and grilling Bacon Wrapped Hot Dogs.

3. Stovetop Grill Pan– The easiest way to get Grill Marks from indoor cooking, but not Outdoor Grilled flavor. An invaluable tool for Food Stylists and Photographers.

4. Oven-Safe Grill Pan or Broiler– These are good ways to get Grill Marks and add authentic Charred flavor to foods.

5. Indoor Countertop Grilling Devices– Probably the most famous is the George Forman Grill, which opened the floodgates to a stockade of similar items. These are said to cook foods with less Fat.

6. Indoor Built-in Gas and Electric Grills– Found in many Restaurants and upscale Home Kitchens, these come close to replicating the flavor or Outdoor Grilling, but not as close as the next one.

7. Indoor Wood and Charcoal Burning Grills– The best way to replicate the flavor of Outdoor Grilling. However, a challenge to get approved in Restaurants for sanitary reasons and concerns about ventilation. While rare to see in Restaurants nowadays, my favorite is the 90+ year old Mesquite Grill, still found today at Musso & Frank Grill in Hollywood, CA.

8. Indoor and Outdoor Wood Burning Ovens– If they can “Grill” food using conventional ovens, these offer the flavor closest to their outdoor cousins with grates.

9. Open Flame and Outdoor Pit Cooking– The oldest form of Grilling that exists. Our ancestors were not quite able to purchase Weber Grills, but managed to find a myriad of ways to cook food over open flame.

10. Homemade, Masonry and Manufactured Grills– What we most think of when we speak of Grilling. They use Charcoal, Wood, Gas, Electricity or Lasers to cook food. Ironically, most “Grilled” food products sold on the market today never come anywhere near an Outdoor Grill.

The DIY Ceramic BBQ Pot Smoker from “The Adventures of TasteeBQ”.

Wouldn’t you love to have been there when, after discovering Fire, the first Caveman decided to try putting some sort of Fruit, Vegetable or Meat on a Grill? Even before the time of known migration, ancestral Pitt Masters from all over the continent managed to find creative ways to cook food. This tradition is kept popular today thanks to Facebook and other Photo sharing websites and platforms where people share homemade Grills from all over the world. They are made out of anything from Patio Furniture to Shopping Carts, and even Porsche automobiles. Photos of the DIY Ceramic BBQ Pot Smoker that I made last year (using flower pots) are still being shared around the world.

Happy Grilling for Labor Day, and all other days you decide to Grill. Until next time, Eat and Be Well.

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Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”. A version will also be shared on the California Gold BBQ Rubs Recipes Pages, under the New Owner’s Manual. Stay tuned, next time we will start answering the question-“What’s That Smoking?”.

___________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

When you think about it, this could one of the World’s Greatest Mysteries. How did the word “BBQ” spread across the planet? Could it be with our language differences, it is just easier to say “BBQ” to describe tasty food? This all-inclusive term is used regionally around the United States, and in countries all over the world. It would take written volumes to describe all of the different styles. For the purposes of this Series, we will go over some the more common ways food considered BBQ is prepared around the world.

A sidewalk Mixed Grill at a restaurant in Puerto Vallarta, Mexico.

The Top 4 Ways the Word “BBQ” is Used:

1. Seasoned Foods– Many of these come nowhere near a grill, but are seasoned with dry mixtures that possess the familiar sweet and smoky flavors; i.e. BBQ Potato Chips, Pork Rinds, Sunflower Seeds, etc…

BBQ Seasoned Sweet Potato and Veggie Chips.

2. BBQ Sauces– They come in a wide variety of flavors and colors all over the world. Most are commonly added to Grilled or Smoked foods. May also be used on Broiled, Baked, Slow Cooker, Fried dishes, or as a Condiment; i.e. Baked BBQ Chicken. Fried BBQ Chicken Wings, Slow Cooker BBQ Pulled Pork, etc…

Texas style House-made BBQ Sauces at Bodean’s BBQ in London.

3. Grilled Foods– There are a vast array of cooking styles and techniques that people consider Grilling. From using a Griddle, to a Grill Pan, charring food in a Skillet or Wok, Stovetop and Countertop Grilling Devices. Of course there is outdoor cooking with Open Flame, on a Grill or in a Pit.

Moroccan style Grilled Chicken with Couscous and all the Trimmings at Momo’s in London.

4. Smoked Foods– For some people, food isn’t BBQ unless it has been infused with some form of smoke flavor. This can be done with Liquid Smoke, Wood Chips, Wood Chunks or cooked in a Wood Burning Oven, Terrine or Pit.

Smoked Ribs at The Joint restaurant in New Orleans.

Of course, there are many exceptions. For some reason, when it comes to Vegetable and Seafood dishes, people tend to refer to them as “Grilled” or “Smoked”, as opposed to BBQ. This is true even when they are cooked using the same techniques as the Meats. The popular dish BBQ Shrimp in New Orleans is sautéed in a skillet and served with a pan BBQ sauce. A big food chain in Korea is called BBQ Chicken. For them, the term “BBQ” stands for “Best of the Best Quality”. While Grilled Chicken is on thier Menu, the chain is best known for Fried Chicken. Go Figure…

Until next time, Eat and Be Well.

___________________________________

Thanks for being among the first to visit the new “Basics of BBQ” Series. I am happy to preview it here on the Blog. Some material will be used for a current book project, tentatively called “The BBQ Catering Confidential Cookbook”. A version will also be shared on the California Gold BBQ Rubs Recipes pages, under the New Owner’s Manual. Stay tuned, next time we will start answering the question-“What’s Grilling?”.

___________________________________

Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com

How I wanted to plate “A Popcorn Lips Now” for Frankenfood before we decided to put it into Popcorn boxes.

“Go Directly to Online Video. Do Not Pass ‘Go’! Do Not Collect $10,000 Dollars…” That just about sums it up. June has been an interesting month for me with TV Shows. I can’t prove that the writers of Lifetime’s Drop Dead Diva have ever heard of me or my BBQ Rubs company. However, there are so many coincidences in the Episode before the Series Finale… Now that the segment I filmed for Frankenfood has aired, I can take you Behind the Scenes of What Had Happened.

A visit to the Frankenfood Food Truck in Los Angeles.

Two Sundays ago, Drop Dead Diva aired an Episode called “Hero” about a guy who decides to make the world a better place by dressing in costume and saving people. I wear my signature costume sunglasses when I do appearances to Make the World a Better Place to Eat. Also, the latest Rub from my company is called HEROIC!. The first product we released is POWER. The fictional product in the “Hero” Episode is called “Power Blast”, it is an all-natural energy Supplement. Our product HEROIC! is becoming well known as the all-natural BBQ Rub with Superfoods. Coincidences? Get a bag of Popcorn, watch the “Hero” Episode of Drop Dead Diva, and you decide. [Also note that the flyer for “Power Blast” looks very similar to my company’s Facebook page.]

Last night, I watched with great anticipation the “Milwaukee Madness” Episode of the new show Frankenfood on Spike TV. No, I didn’t win the big $10,000 Prize. Yes, I am barely seen in the show that aired. But they were kind enough to feature me in an Online Video called “Frankenfood: Frankenfail: Popcorn Lips Now”. On the day of the shoot, I thought my round with the Judges went pretty well. Judge Josh played with my sunglasses and couldn’t stop eating my BBQ Popcorn dish. Judge Tony said “This Seasoning is Genius. I am going to take it and make a Million Bucks.” So when my Dish wasn’t right for Judge Krista’s “upscale” Wisconsin restaurant, and they were throwing things at me, I decided to throw my business card back at Judge Tony. You’ll have to see what they did with editing, where they took out all of the positive comments about my flavors (though you see Judges Tony and Josh licking their fingers- Spit Bucket is nowhere in sight).

Yes. I will still maintain my sense of humor. I will continue to watch TV, even Frankenfood. I am sorry to see Drop Dead Diva expire after only 6 Seasons. [Which may be 5 more than we’ll ever see of Frankenfood?] Time will tell. In the meantime, I will work on getting a real Publicist for some positive Press. A sincere Thanks the show’s producers for inviting me to compete. I wish Frankenfood the Best of Luck. And to Judge Tony: You can still call me. Let’s make that Million Bucks together. Until next time, Eat and Be Well.

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Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Caterer and Private Grilling Instructor, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” Email- Mick@TasteeBQ.com